Ingredients Jump to Instructions ↓

  1. 1 package (8 ounces) manicotti shells

  2. 2 cups (16 ounces) 4% cottage cheese

  3. 3 cups frozen chopped broccoli, thawed and well drained

  4. 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided

  5. 3/4 cup shredded Parmesan cheese, divided

  6. 1 egg

  7. 2 teaspoons minced fresh parsley

  8. 1/2 teaspoon onion powder

  9. 1/2 teaspoon pepper

  10. 1/8 teaspoon garlic powder

  11. 1 pound bulk Italian sausage

  12. 4 cups meatless spaghetti sauce

  13. 2 garlic cloves, minced

Instructions Jump to Ingredients ↑

  1. Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the cottage cheese, broccoli, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, parsley, onion powder, pepper and garlic powder; set aside. In a large skillet, cook the sausage over medium heat until no longer pink; drain. Add spaghetti sauce and garlic. Spread 1 cup meat sauce in a greased 13-in. x 9-in. baking dish. Rinse and drain shells; stuff with broccoli mixture. Arrange over sauce. Top with remaining sauce. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 350° for 40-50 minutes or until heated through. Yield: 6-8 servings.


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